Make creamy pumpkin spice chia pudding with just 6 ingredients. Dairy-free, no cooking, and ready after a 4-hour chill. A quicker recipe hack is also included.
Ingredients
- 1/4 cup chia seeds
- 1 cup almond milk
- 1/2 cup 100% pure pumpkin puree
- 1 tsp pumpkin spice
- 2 tsp pure vanilla extract
- 3 tbsp maple syrup
Instructions
- Add the milk to a large bowl.
- Then add in the maple syrup, pumpkin puree, vanilla extract, pumpkin spice, and mix well.
- Add in the chia seeds and mix well.
- OPTION 1: Pour into serving bowls or 1 large bowl. Place in the refrigerator. After 5 minutes, stir the chia pudding/puddings. Then, cover and chill for 4 hours or overnight.
- OPTION 2 (QUICKER): If you would rather have this quicker than 4 hours, add all the ingredients to a blender. Blend until smooth. Spoon into 4 bowls and enjoy immediately, or chill for 30 minutes and enjoy.
- Serve with a dollop of non-dairy whipped topping, a dash of cinnamon, and any other toppings like granola, fruits, or nuts.
Notes
- Stir twice. Stir well after adding the chia seeds, then stir again after about 5 minutes. This keeps the seeds evenly spread instead of clumping at the bottom of the bowl.
- Too thick? If the pudding sets thicker than you like, stir in a splash of milk before serving.
- Too thin? Give it more time in the fridge. If it still looks loose, stir in a teaspoon of chia seeds and wait about 20 minutes.
- Use plain pumpkin puree. Pumpkin pie filling will make the pudding too sweet and change the flavor.
- Plan ahead. Make it the night before for an easy grab-and-go breakfast.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 16mg | Fiber: 11g | Sugar: 24g
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